Fusing the indulgent flavours of chocolate mud cake and brownies, this delightful dessert recipe is perfect for a special weekend treat. We've added lovely fresh raspberries to cut through the richness.
Looking for more brownie recipes?
Chocolate raspberry brownies
Who could ever resist the lure of a fudgy, chewy brownie?
- 45 mins cooking
- Makes 16 Item
Print
Ingredients
Chocolate raspberry brownies
- 250 gram butter, chopped
- 250 gram dark eating chocolate, chopped
- 2 1/2 cup (220g) caster sugar
- 5 eggs, beaten lightly
- 1 teaspoon vanilla extract
- 2/3 cup (100g) plain flour
- 1/3 cup (50g) self-raising flour
- 1/2 cup (50g) cocoa powder, sifted
- 50 gram dark chocolate, extra, coarsely chopped
- 50 gram white chocolate, coarsely chopped
- 125 gram fresh or frozen raspberries
- extra raspberries, to serve (optional)
Method
Chocolate raspberry brownies
- 1Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm slice pan; line the base and long sides with baking paper, extending the paper 5cm over the sides.
- 2Stir butter and chocolate in a large saucepan over very low heat until smooth; remove from heat. Stir in sugar, then the eggs and extract, followed by sifted flours and cocoa, and the extra dark and white chocolates. Pour mixture into pan; press raspberries into mixture.
- 3Bake the brownie on lower shelf for 45 minutes or until just firm. Leave in pan to cool at room temperature for 3-4 hours.
- 4Transfer brownie onto a board and cut into pieces. Serve with extra fresh raspberries, if desired.
Notes
Suitable to freeze. Butter and chocolate suitable to microwave.
-(1).jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=690&height=388&mode=crop&scale=both&anchor=topcenter&quality=75)
.jpg?width=690&height=388&mode=crop&scale=both&anchor=topcenter&quality=75)
